Tangy Mustard Party Dip Recipe

My husband loves, loves, loves mustard. He puts the tangy condiment on virtually everything and never grows tired of the taste.

Recently, the hubs and I celebrated with a few friends over dinner at my house. Since the evening's festivities were in honor of a mini-milestone of his, I decided to go all out with the mustard-infused recipes in my repertoire.

This party dip served as one of the appetizers I laid out - a spicier bite than the main meal, but just as delicious and a hit with our friends.

Like many of our dinner parties, this one had a theme (mustache theme to be clear) and so I paired the dip with homemade tortilla chips I cut using my mustache-shaped cookie cutters.

Ingredients:

For Mustard Dip:

5 ounces Jack Daniel's Mustard

1/2 cup mayonnaise

1 tablespoon Frank's Red Hot

1 tablespoon honey (add 2 for a sweeter bite)

1 tablespoon chopped parsley

1 tablespoon chopped chives

salt and pepper, to taste

For Chips:

3 Tortillas

Cookie Cutters

Salt

Olive Oil

Directions:

Preheat your oven to 225 degrees. Using cookie cutters, punch out shapes from your tortillas. On a cookie sheet pan, arrange your cut out tortilla chips and drizzle lightly with olive oil.

Bake at 225 degrees for 8 - 10 minutes, turning over mid-way through the process.

While your chips bake, make your dip. In a medium sized bowl, whisk together all of your ingredients. Add more or less of each to achieve the flavor you like best. When ready to serve, transfer to a dip bowl.

Remove your chips from the oven and sprinkle with salt - and any other herbs you might want. Serve alongside dip.

Serves:

4 - 6